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Turkey Hash With Potatoes And Peas

Yield: 2 Servings

Ingredients and directions for this recipe

1 sm Onion, chopped fine
1 1/2 tb Unsalted butter
1 Boiling potato (about 1/4
-pound), cut into 1/4-inch
-dice and reserved in a bowl
-of cold water
1 tb All-purpose flour
1 c Canned chicken broth
2 tb Heavy cream
1/2 c Frozen peas, thawed
1 1/4 c Diced cooked turkey breast
2 tb Sliced almonds, toasted
-lightly

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Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

In a skillet cook the onion in the butter over moderate heat, stirring
occasionally, until it is just golden. While the onion is cooking, in a
saucepan of boiling salted water boil the drained potato, for 5 to 8
minutes, or until it is tender, and drain it. Stir the flour into the onion
mixture and cook the roux, stirring, for 3 minutes. Add the broth, bring
the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes.
Add the cream and cook the mixture over moderate heat, stirring, for 1
minute. Add the peas, potato, and turkey and cook the mixture, stirring,
for 5 minutes, or until the sauce is absorbed. Transfer the hash to a
serving dish and sprinkle it with the almonds. Yield: 2 servings

See also:
Previous recipe Turkey Hash
Next recipe Turkey In A Hurry

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